2 cans crab meat (well picked)
1 scallion, chopped fine
corn starch paste

BROTH MIX:

Ginger & garlic mix
2 tbl. ginger wine
1 1/2 c. broth
3 egg white
1 tsp. sesame oil

PREPARATION:

  1. Check crab meat for shells.
  2. Chop scallions fine.
  3. Assemble sauce mix (leave out the egg whites).
  4. Make corn starch paste.
  5. Marinate crab meat with shrimp marinade.
  6. Mix in scallions.
  7. Fry 1 minute, mix well.
  8. Add sauce, mix well, cover, cook 3 minutes.
  9. Mix in egg whites, mix well.
  10. Thicken if desired.

Serve over rice.